I bought raw Greek meatballs for dinner, and Susan cooked them up with Mom’s pasta sauce. These meatballs are Lamb-Mint-Feta, I believe. I boiled up some Fettuccini, and I added the pasta to the meatballs and sauce at the last minute.
Susan prepared a salad of Insalata Caprece and a few pickled vegetables. We drizzled Bordeaux Cherry Balsamic over the salad. The resulting dinner was quite respectable.
It’s supposed to get cold tomorrow; so, I’ll probably make some Texas Chili, and Susan will make cornbread – comfort food for a cold evening.
Greek Meatballs on Fettuccini with an Italian-inspired side salad